Asian-Style Potato and Coriander Soup

The weather might be getting a little warmer but it’s still quite cold in the evenings here.   Not quite time to swap soups for salads and this soup is filling enough to eat as a main meal.  You could even add some beans to bulk it out a bit and add protein.  One of the reasons I love this soup so much is all the fresh coriander it contains.   Yes, I’m still loving fresh coriander.

I am sending this to Kahakai Kitchen for Souper Sundays.

Ingredients - serves 2

1 white potato

1 sweet potato

5 mushrooms, sliced

1 clove of garlic, crushed

1 knob of ginger, finely diced

1 green chilli, finely sliced

3 spring onions, sliced

Large handful of fresh coriander (cilantro)

2 tsp fish sauce

Juice of 1 lime

1 lemongrass stalk

1/2 tsp turmeric

50g creamed coconut

How to make Asian-Style Potato and Coriander Soup

1. Peel the potatoes and dice into cubes about 2 cm square.

2. Put into a saucepan, cover with chicken or vegetable stock and bring to the boil.   Add the ginger, chilli, garlic, turmeric and crushed lemongrass stalk.    Leave to simmer until the potatoes are soft.

3. Add the mushrooms and creamed coconut. Continue to simmer for a couple of minutes till the creamed coconut has dissolved.

4. Then add the spring onions, coriander, fish sauce and lime juice.   Taste and adjust any seasonings as necessary then serve.